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Cream of Mushroom Soup
1 tbsp butter
1 tbsp olive oil
1 yellow onion, finely diced
1/2 celery, finely diced
4 cups mushrooms, sliced
1 clove garlic, minced
2 tbsp flour
1 cup red wine
2 tsp fresh thyme leaves
6 cups vegetable OR chicken broth
1 cup heavy cream
In a large Dutch oven and soup pot heat oil and butter over medium high.
Add onion and celery and cook until softened; about 5 minutes.
Add mushrooms and garlic cook for 15 to 20 minutes.
Add flour and cook for 1 minute, stirring often.
Add red wine and cook until it has reduced by half.
Add broth and thyme and simmer for 15 to 30 minutes.
Add cream and cook for an additional 5 minutes.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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